Raisins Coconut Pulao
by r_s
25 Aug 2011
This recipe has been viewed 7325 times
An interesting combination of coconut and rice in coconut pulao create an aromatic main course. A delicious chawal recipe loved by all, coconut pulao is enriched with a traditional south indian style of cooking and best paired with sambhar or any vegetable curry.
Raisins Coconut Pulao recipe - How to make Raisins Coconut Pulao
Preparation Time: Cooking Time: Total Time:
Makes 2 servings
1 cup long grained rice (basmati)
1 cup grated coconut
1/4 cup ghee
2 tbsp cashewnuts (kaju)
2 tbsp raisins (kismis)
2 cloves (laung / lavang)
2 bayleaf (tejpatta)
2 sticks cinnamon (dalchini)
4 small cardamoms
2 cups milk
1 1/2 tsp salt
1/2 tsp mustard seeds ( rai / sarson)
8 to 10 curry leaves (kadi patta)
Method
- Method
- Wash rice and soak for about half an hour.
- Heat ghee in a pan, add the cashews and raisins and saute for 2 minutes.
- Keep aside.
- Add the whole garam masalas in the same pan and saute for 2 minutes.
- Add the grated coconut, mix well and saute for 5 mins.
- Add the rice, milk and salt and bring to boil.
- Simmer till the rice is cooked.
- Serve hot.
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